I tried to make summer rolls using this great recipe from sallysbakingaddiction.com but hated them. I'm not saying that others wouldn't, but I did ...
So I had all these beautiful chopped veggies and didn't want to toss them. Not to mention the great peanut sauce (and who doesn't LOVE that) that I made Gluten Free with GF sauces.
So I tossed the chopped and julienned veggies in a bowl instead, tore up the lettuce and didn't add shrimp (but you could!). And thinned the peanut sauce to make it more of a dressing.
Turns out it was one of the best salads I've ever had! If you have a peanut allergy, you can use almond or other nut butters and chopped nuts for garnish.
Anyway ... this has become a spring and summer favorite for me to serve along with some other Chinese or Thai dishes. Or add more fish and other meats for a main dish salad.
Eat it up ... FOR REAL!
Instead of making summer rolls, I tossed the chopped and julienned veggies in a bowl , tore up the lettuce but didn't add shrimp (but you could!). And thinned the peanut sauce to make it more of a dressing. Turns out it was one of the best salads I've ever had!
Whisk all ingredients in a bowl (except water and optional garnish; preferred) until smooth, or whirl in food processor. Add warm water by Tablespoons until desired consistency. Pour until serving bowl and top with garnish. Set aside.
Chop, julienne, tear, or prepare all ingredients (except garnish and dressing) and place in bowl. Garnish and pour dressing over or offer separately. Serve and toss at the table.
Ingredients
Directions
Whisk all ingredients in a bowl (except water and optional garnish; preferred) until smooth, or whirl in food processor. Add warm water by Tablespoons until desired consistency. Pour until serving bowl and top with garnish. Set aside.
Chop, julienne, tear, or prepare all ingredients (except garnish and dressing) and place in bowl. Garnish and pour dressing over or offer separately. Serve and toss at the table.
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